Buffaloes (genus bubalus bubalis) are said to have arrived as an escort to Xerxes during the Persian Wars when the army advanced from the Strymonas River. Strong and abstinent animals served to transport goods, but at the same time they supplied the army with high nutritional value milk. At first, their population was decimated by the lions in the area and scattered in the wider area. The animals have since been left to their own devices, labelled as just porters in everyone’s mind.
The development of the livestock “industry” of water buffalo and the meat and products process in the area of the Kerkini lake is the best example of the opportunities created in the midst of crisis.
But around these three companies that operate there, many activities developed, leading to thousands of visitors visiting each year and the area having a turnover of millions of euros. In less than ten years, the buffalo has become the trademark of the prefecture of Serres.
The buffalo population, from around 900 animals that used to be in 2001, has reached 3,000 today and is still increasing. Buffalo products, such as meat, sausages, burgers, etc., are very popular and have fans all over the world. It is worth noting that kavourmas won second place at the Erfurt Gastronomy festival in Germany. Buffalo meat, known for its superior taste and great nutritional value, can be a bit pricey. Buffalo meat, as well as milk, has a higher protein content than the dairy products derived from common cattle. While the fat content of buffalo milk is much higher compared to cow’s milk, the fat content of buffalo meat is lower than the fat content of common cattle meat.
The traits of buffalo meat (per 100 grams), compared to beef, are:
Compared to beef, buffalo meat has a darker color, less intramuscular fat, its fat color is whiter and similar organoleptic traits. Buffalo products, suck as kavourmas, sausages and soutzoukakia, are available in delicatessens, gourmet restaurants and hotels.